Finally, after years of playing around and testing recipes, I’ve found a coconut flour brownie that I actually like.

My problem with coconut flour brownies in the past is that I always found them either too dry or too cakey. If I wanted something cakey I’d just eat cake!

I’d say based on the number of times I had to stop myself from reaching over for another bite that I probably like them a little too much for my own good, ya know?

Enough talk – on to the brownies!

How to Make Coconut Flour Brownies

First things first: start out by melting your chocolate and coconut oil. Chop up your chocolate pieces and melt in a sauce pan along with the coconut oil on a very low heat, stirring every so often. Once melted just set aside to cool a little bit while you prep the rest of your ingredients.

Next, beat in the sugar followed by the eggs and vanilla. Make sure to beat well. Mixing well will put air into the batter which will make for a meringue-like, slightly crinkly crust after baking.

Moving on, stir in your dry ingredients: cocoa powder, coconut flour and salt. Stir until no lumps remain before finally folding in the chocolate chips. Your batter should be thick and shiny and ready to pour and spread in a lightly grease baking tin. Pop in the oven and bake for about 18-20 minutes until done. Insert a knife or tooth pick into the centre of the brownies – if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/tooth pick it’s done.

Tips, F.A.Q.’s & Things to Keep in Mind

Why use both melted chocolate and cocoa powder?

Fudgy brownies really need fat to be properly fudgy which is why both the melted chocolate and coconut oil are important here. If we relied on the cocoa powder alone for the chocolatey flavour they’d be more cakey. It also helps make for an overall deeper, richer chocolatey taste.

Do I you need to use an electric mixer to mix everything together?

No, but it might help. As I mentioned above, beating the eggs well helps to incorporate air into the batter. That air makes for a slightly crispy meringue-like top. That said, you can certainly make these brownies without anything more than a little elbow grease so don’t let lack of equipment hold you back.

Sugar substitutes/ low carb options?

Unfortunately it’s really difficult to find good, low carb sugar substitute where I live so I’m not able to do much recipe testing in this area. I do think you should be able to use another granulated sugar sub in place of the coconut sugar (so long as it’s a sugar sub that you can normally use as a 1:1 substitute).

You can also use white granulated sugar in place of the coconut sugar if you don’t need to keep this recipe paleo.

If you try any low carb subs please let me know how it goes!

Can I make these brownies without eggs/vegan?

I have not tested this recipe with any eggs substitutes yet so I can’t recommend any here. Coconut flour can be a tricky flour to work with because of how drying it can make things.

Coconut flour is an extremely absorbent flour. Too much will make for a drier, more cakey brownie. If using a measuring cup to measure try to spoon the flour into the measuring cup and don’t pack it in. Otherwise just use a food scale to measure it out and you’re good to go.

Instructions

Preheat oven to 350°/180°C. Line or lightly grease a 8x8inch square baking tin. Set aside.

Add the coconut oil and chopped chocolate to a small sauce pan and melt together on a low heat.

Once melted pour the chocolate/oil mixture into a medium sized mixing bowl. Add the sugar and mix together with an electric mixer on high for 1 minute. Beat in the vanilla and eggs.

Add the cocoa powder, coconut flour and salt. Stir in the chocolate chips.

Pour and spread the batter evenly in the prepared baking tin. Place in the centre of the oven and bake for 20 minutes.

Let cool and cut into squares. Keep stored in an airtight container for up to a week.

Notes

To check if done: Insert a knife or tooth pick into the centre of the brownies - if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/tooth pick it's done.

Sugar Substitutes/Low Carb Options?

Unfortunately it's really difficult to find good, low carb sugar substitute where I live so I'm not able to do much recipe testing in this area. I do think you should be able to use another granulated sugar sub in place of the coconut sugar (so long as it's a sugar sub that you can normally use as a 1:1 substitute).

You can also use white granulated sugar in place of the coconut sugar if you don't need to keep this recipe paleo.

If you try any low carb subs please let me know how it goes!

Can I make these egg free/vegan?

I have not tested this recipe with any eggs substitutes yet so I can't recommend any here. Coconut flour can be a tricky flour to work with because of how drying it can make things.

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